These delicious and homey dumplings are easy to make. They are fun to do with kids and make a quick and comforting dinner or lunch.
- Prep Time
- 24 ServingsServings
- 3 cups all-purpose flour plus additional for kneading
- 1 cup water
- 1 large egg
- 2 teaspoons vegetable oil
- 1 teaspoon salt
For the potato filling
- 1 1/2 pounds Russet potatoes
- 6 ounces farmer’s cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
1 Place flour on a counter-top or large cutting board and make a well in center.
2 Add water, egg, oil, and salt to well and whisk without incorporating flour.
3 Using your hands, gradually incorporate the flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft).
4 Transfer the dough to a bowl and cover and let rest for at least 1 hour or refrigerate overnight.
For the potato filling
1 Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes.
2 Drain potatoes, then transfer to a bowl and add the cheese, salt, pepper, and nutmeg and mash with a potato masher or mixer at low speed until smooth.
3 When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon or use an ice cream scoop and lightly roll into a ball between palms of your hands.
4 Transfer ball to a parchment-lined jelly roll pan and keep covered with plastic wrap. Continue until all the filling has been used.
To Make the Kreplach/Pierogies
1 halve dough and roll out 1 half on lightly floured surface with a lightly floured rolling pin into a 15-inch round and about ¼ inch thick.
2 Using a cookie cutter, cut out 24 rounds.
3 Holding 1 round in the palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don’t adhere, brush them lightly with water.) Try to squeeze out any trapped air as this may cause the dumpling to open up while cooking.
4 Transfer the pierogi to a lightly floured parchment-lined pan and cover with a clean towel. Continue making the pierogies until all the dough and filling are used. The pierogies can be cooked at this point or can be frozen for up to 3 months.
5 Bring a large pot of water to a boil. Add the pierogies and cook until they rise to the surface. Allow them to boil for an additional 2 minutes once they rise to the surface.
6 Heat a large sauté pan lightly coated with butter or olive oil, over medium heat. Add the cooked pierogies and sauté them until they are browned. I like to add sautéed mushrooms and shredded Savoy cabbage at this point and cook the whole glorious dish together. Serve immediately.